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I used a bunch of yolks on Saturday and still have 10 egg whites in a tupperware in my fridge. I am risking life/limb/salmonella if I use them (say, specifically, for an Italian meringue buttercream?).
In the space of 45 seconds, Jeffrey Elliot, coauthor of the Complete Book of Knife Skills, shares five knife safety tips that will keep you Band-Aid-free in the kitchen.
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